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JeremyEG's Profile

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Blue hill at harvest

We went last fall and it was amazing. I vaguely remember that some of their charcuterie is 'ready' in the fall in addition to the huge number of vegetables.

We're going tomorrow night and we can't wait!

JeremyEG
HomeCookLocavore.com

2 days ago
JeremyEG in New York State (exc. NYC)

Late Dinner Suggestions

Txikito is really fun for Basque Tapas. Look for specials like the roast suckling pig. Have fun!
JeremyEG
HomeCookLocavore.com

Jul 29, 2014
JeremyEG in Manhattan

Which restaurant rating?

Don't forget to use Chowhound for restaurant recs! When I see a place that looks interesting, my first stop is to search for recent Chowhound write-ups. I have a pretty good sense of which hounds have palates and tastes similar to my own. I do think that the less Western the cuisine, the less helpful Michelin and Zagat's are. I have had truly stunning meals in Flushing lately and often have trouble finding mentions of those places at all on in the guides even though the restaurants are considered the best of the best for the type of food they are serving. Have fun!
JeremyEG
HomeCookLocavore.com

Jul 28, 2014
JeremyEG in Manhattan
1

Seafood in Manhattan?

I live near Barchetta and have really enjoyed my 3 meals there. It's open late and I realized how hard it is to get really great seafood pasta dishes here outside of Esca. I also love their crudo but like you said, it's not quiet. Might the bar be a bit better?
JeremyEG
HomeCookLocavore.com

Jul 26, 2014
JeremyEG in Manhattan

to chez panisse or to not chez panisse, that is the question

I read that sometimes too and think that people default to the 'I could cook that at home' criticism when they find dishes to be simple. I've never found the food at CP to be overly-complicated which I find refreshing and ironically, exciting! It's a showcase for some of the best ingredients in the US and the chefs seem to know when to stop manipulating them. Have fun!
JeremyEG
HomeCookLocavore.com

Jul 25, 2014
JeremyEG in San Francisco Bay Area

Chicken Stock - Pressing Pause?

You should be fine. I'm not sure how large your stock pot is, but I've left my very large pot for more than two hours and have come home to find the pot still too hot to touch. I have also stuck the pot in the oven at 200 and then taken it out when I got home. Never had a problem.
JeremyEG
HomeCookLocavore.com

Jul 21, 2014
JeremyEG in Home Cooking

Good restaurants in Southern Vermont?

Tj Buckly's in Brattleboro is upscale and fun. Around 15 minutes south on 91, I also really like Hope and Olive in Greenfield. Well-prepared farm to table with GREAT cocktail and beer list. Have fun!
JeremyEG
HomeCookLocavore.com

Jul 21, 2014
JeremyEG in Northern New England

VInland - Portland

Ate there last night and had a truly remarkable experience. Thank you so much for the rec! I'll post a full review later on.
JeremyEG
HomeCookLocavore.com

Jul 17, 2014
JeremyEG in Northern New England

The Rent err…..Groceries are Too Damn High!

That sounds very expensive! You shouldn't find local vegetables with less taste than the supermarket varieties that have been shipped thousands of miles. If that's what you're seeing, by all means, mention it to the farmer! I'd be annoyed too and probably wouldn't think of spending that much.

At the same time, it's really too bad that local farmers are generally not entitled to the subsidies that the agribusiness farmers are and often make far less per item than the bigger players.

Again though, if the veggies at your supermarket are better tasting than those from your market, you either have a horrible farmers market on your hand or the best supermarket in the world.
Happy eating!
JeremyEG
HomeCookLocavore.com

Jul 16, 2014
JeremyEG in General Topics

VInland - Portland

That looks amazing! We're headed to Portland next Wednesday and may have to do this. Thanks for the post!
JeremyEG
HomeCookLocavore.com

Jul 12, 2014
JeremyEG in Northern New England

I'm so over...

No, not everyone. My wife and I don't say anything when we're hosting. Other people ask what the hell is wrong? : ) They generally come over when we have another 10-15 over as well and it's not a big deal. It's hard for any foodie to see truffles wasted and actually last year, I started asking her if she would eat the next course whether it's sahimi or organ meats or truffle or whatever and she's actually started to say 'I would but I'm full' which is fine. More for everyone else! Cheers.
JeremyEG
HomeCookLocavore.com

Jul 06, 2014
JeremyEG in General Topics
2

I'm so over...

Spouse of a friend of mine with some serious food issues (dumping lots of things I serve her into the garbage and then telling me how delicious they were, etc). We've made a decision to make her comfortable but I'm pretty certain someone else offered to eat them!
JeremyEG
HomeCookLocavore.com

Jul 06, 2014
JeremyEG in General Topics

Can someone tell me more about this or recommend things that are similar?

Thank you all for the information so far!
JeremyEG
HomeCookLocavore.com

Jul 06, 2014
JeremyEG in Wine

I'm so over...

Once a year, I make a very large, elegant meal. Last year I served fresh pasta with sliced black truffles and one of my guests asked if they were anything like mushrooms. When I said yes, she picked them off and dumped the truffles into her napkin and threw them away after.
JeremyEG
HomeCookLocavore.com

Jul 06, 2014
JeremyEG in General Topics

Can someone tell me more about this or recommend things that are similar?

I was not at all familiar with this grape and I think it's one of the nicest, light reds I've had in a while. I'd love to learn more about this but I loved the acid as well as how sort of vegetal I found it. Forgive my limited wine vocabulary but my wife and I found it absolutely delicious!
JeremyEG
HomeCookLocavore.com

Jul 05, 2014
JeremyEG in Wine

New Orleans on Weight Watchers -- Unfortunate, but necessary, Help please!!

My wife and I went recently and found ourselves at Luke on multiple days for oyster happy hour and we weren't following any diet. Just loving the seafood!
JeremyEG
HomeCookLocavore.com

Jul 04, 2014
JeremyEG in New Orleans

I'm so over...

I would even guess that the vast majority of cultures used to eating tongue, liver, cracklins and other delicious things might be 'over' menus bragging about "100% white meat chicken" or "Extra lean pork." I'm off to make some duck liver pate now. :)
JeremyEG
HomeCookLocavore.com

Jul 04, 2014
JeremyEG in General Topics
3

I'm so over...

Agree and disagree. I think there's a difference between quality restaurants that do indeed seek out the best ingredients they can find vs. places with the same Sysco delivery every week of the year. I'm not sure it needs to be labeled but I don't fault good restaurants for differentiating themselves from their neighbors who serve the same mozzarella and tomato app 12 months of the year regardless of the how mediocre the ingredients might be.
JeremyEG
HomeCookLocavore.com

Jul 04, 2014
JeremyEG in General Topics

Favorite NV Champagne?

I'm pretty sure that's an American sparking wine (rather than from Champagne) but perhaps there's more than one? The OP is looking for NV Champagne.
JeremyEG
HomeCookLocavore.com

Jun 21, 2014
JeremyEG in Wine

Wanted: Light Red Wine

I was about to post about this Grignolino D'Asti that we had last night. I was not at all familiar with this grape and I think it's one of the nicest, light reds I've had in a while. I'd love to learn more about this but I loved the acid as well as how sort of vegetal I found it. Forgive my limited wine vocabulary but my wife and I found it absolutely delicious!
JeremyEG
HomeCookLocavore.com

Jun 20, 2014
JeremyEG in Wine

Tulum Help?

Hey Everyone,
We're headed to Tulum for a week and can't wait. I've looked at the recent posts but haven't seen too many that are recent and about Tulum specifically. We have no dietary or budgetary concerns for this trip but I've seen several people post about some special tacos and would love to be headed in the right direction. Thanks in advance for your help!

JeremyEG
HomeCookLocavore.com

Jun 20, 2014
JeremyEG in Mexico

Tips on becoming a "self-trained" chef

I'm not sure where you're located but lots of chef friends of mine started out working working for free in restaurants. You can also go to free demos at markets and at places like Williams-Sonoma. They can be fun! Good luck.
JeremyEG
HomeCookLocavore.com

Jun 19, 2014
JeremyEG in General Topics

Where Do Italians Eat in NYC

My wife lived in both Milan and Rome for many years and says the same thing about Babbo. The techniques are spot-on and as you said, using those techniques with the best ingredients available is Italian in itself. I don't love everything about Babbo but I do not find it Americanized.
JeremyEG
HomeCookLocavore.com

Jun 10, 2014
JeremyEG in Manhattan

So annoyed with dinner guest

I think a bigger issue for many of us is that we love eating with friends and when that becomes difficult because of spouses, children, new dietary restrictions, etc. It's disappointing and sad. My wife and I have made an effort to seek out foodie friends that are not necessarily our closest friends but who deeply love eating and cooking and trying new things. If I know we have a group outing to Flushing to try a type of Chinese food that none of us has tried on the weekend, I have a much easier time telling my close (but picky) friend, 'let's play tennis or catch a movie that night instead of doing dinner on Wednesday.' For holidays and big gatherings, I say cook up a storm and ignore any rude behavior, other times, it might be worth seeing them in situations where food isn't the focus. Good luck and your food sounds delicious. :)
JeremyEG
HomeCookLocavore.com

May 24, 2014
JeremyEG in Not About Food

Shattering the Myth of Craft Beer

This thread would make a great monologue for an absurdist theatre piece. It's certainly entertaining. Either that, or someone slipped something into my espresso because it's starting to feel a little trippy.
JeremyEG
HomeCookLocavore.com

May 24, 2014
JeremyEG in Beer
1

Shattering the Myth of Craft Beer

I've worked in Ithaca for the last couple summers with many other fans of high quality beers. Chapter House has plenty of great beers from small producers but 5 minutes away, you can hit up Bandwagon that can do a flight of 8 beers all made entirely on the premises with their own hops. Not to mention the actual Ithaca Brewery, the cider producers at the farmer's markets, etc. These places are mobbed all the time and proud of serving true craft brews. I had similar experiences in Ashville, NC and even the gas station near the place I grew up in NH now stocks beers made in tiny quantities at a one-man operation. In any case, I don't know that Ithaca is the best example of a place that has forgone small-scale quality for profit.
JeremyEG
HomeCookLocavore.com

May 24, 2014
JeremyEG in Beer

NYC Spanish-speaking foodies looking for Madrid, Seville recs

Juan, you gave us great help on our last trip and I vaguely remember your recommending a mushroom-focused restaurant which was delicious and seems to fit the OP's desires.

I was lucky enough to live in Sevilla when I was 16 but I don't go often enough to recommend specific restaurants. I can say that I've always found Sevilla to be one of the most energetic and fun cities in all of Europe and I would try if possible to eat tapas and hop around a bit having a drink or bite at many different places. The more people-watching you can do there, the better. : ) Have fun!

JeremyEG
HomeCookLocavore.com

May 24, 2014
JeremyEG in Spain/Portugal

Bachelorette Party Dinner for Foodies on Moderate Budget who will NOT be Sporting Tiaras or Penis-themed Accessories

I believe she got it day-of but it's actually easier from what I understand to get a reservation for a larger party. This was a few years ago also so you might call them and ask. I know they had a lot of fun!
JeremyEG
HomeCookLocavore.com

May 21, 2014
JeremyEG in Manhattan

it fiddlehead season yeah

I heat a couple tablespoons of olive oil and add 2 cloves of garlic, a mashed anchovy and a hefty pinch of chili flakes. Then I add the fiddleheads and a splash of white wine and cook gently. Seems to do the trick. Sadly, here in NYC, the season is pretty much passed.
JeremyEG
HomeCookLocavore.com

May 17, 2014
JeremyEG in Home Cooking

New range - Blue Star or Viking or Capital - or something else?

Well that's good to hear. I'm considering a new stove as my GE Profile has had some problems and I've also had a hell of a time getting it repaired properly. Most troubling was the rep saying "It's not so easy with a stove this old. Remember, you bought it almost 9 years ago."
JeremyEG
HomeCookLocavore.com

May 16, 2014
JeremyEG in Cookware